Search & Social

Let my videos help you become a wildly good cook!


Fifty Weeks of Green cookbookFunny beach read with loads of summer recipes. Spoof of "Fifty Shades" sizzles in a delectably PG way.

buy @ Amazon local

100 recipes, 4 seasonal menus, 20-minute starter plan, tips, more!

buyAmazon IndieBound

Recipe Index
#SNAPcut acorn squash adzuki beans Afghan all-purpose flour almond flour amaranth Anna Thomas anti-shingles recipe apple cores apple peels apple sauce apple-cider vinegar apples aquafaba arganine Asian asparagus avocado baba ganoush bake @ 350 bake @ 400 bake @ 450 balsamic vinegar balsamic vinegar reduction banana bread banana pancakes bananas barely cooked tomato sauce barley basketball bay leaf bbok choy bean broth beartrack farm beet sauerkraut beet tops beets bell peppers besan flour beverages black beans blackberries black-eyed peas blackstrap molasses blog tour blueberries bok choy braise bread bread machine breakfast broiled brown bagging buckwheat burgers burritoes butternut squash cabbage cacao cacao cake cacao powder cake callaloo candied orange peels candy cantaloupe caramelize onions carrot cake carrot tops carrots cashew cream cashew sauce cashews casseroles cast-iron skillet recipes Catherine Watson cauliflower ccompany celery chard chemotaxis chia seeds chicken soup chickpea broth chickpea flour chickpea flour crackers chickpeas chili chilled soup chinese recipes chipotle Chiradelli chocolate chips chocolate chocolate aquafaba frosting chocolate cake chocolate peanut cake cholesterol-free Christmas cinnamon cinnamon cashew cream cinnamon crackers cinnamon rolls cloves cocoa cocoa powder coconut coconut dream coconut drink coconut milk coconut oil coffee coffee cake cold soup cold-brewed coffee colds cole slaw collards comfort food company convection cook ahead cooked apples cookies Cooking Green corn bread corn on the cob cornbread coughs crackers cranberries cranberry sauce cream substitute crepes crock pot crockpot Cuban black beans cucumbers curry powder daikon dairy free dairy-free DAK bread machine dandelion greens daylilies daylily dessert dessert bar dip DIY Donvier dried basil dried beans Easter easy easy vegan recipes edible flowers egg-free eggplant emergency preparedness fall family sized tea bags fat-free fennel fig first course flaxseed Flying Dragon food presentation food safety free freezer French fresh tomato sauce frosting frozen cashew cream frozen desserts fruit fruit sauce funny gajar halwa garbanzo bean crackers garbanzo bean flour garlic ggreen onions ginger gingerbread glaze gluten free gluten-free glycemic index grab-and-go lunches graham cracckers gravy greek dressing green beans green gumbo green onions greens grilled grilled cabbage grilling gumbo gumbo z'herbes hardy citrus healthy heart-healty hemp seed hen of the woods mushrooms high protein homemade homemade rice milk homemade truffles honey h'ors dourves hot vinegar hummus Hundred-Foot Journey IACP ice pops iced coffee improv Indian jalapeƱo jalapeno peppers jalepeno jicama Jif peanut butter John Griffith kabocha squash kadu kale Kate Heyhoe Kathy Hester kidney beans Kitchen Riff kiwis kohlrabi Larry's Beans lasagna leeks left-over pasta lemon lemons lentils lime low fat low salt low sugar low-fat lunch lysine Madhur Jaffrey maiitake main-course salad make your own make-ahead making solar cookers mandarin orange spice tea maple syrup meal in a jar meals in jars meatless meringues Mexican Michigan State microwaved miso molasses momentum Momofuku mother Mothers' Day muffins mushroom mushrooms mustard greens NC State new year's day nice cream no fat no garlic no knead no onions nooch noodles nutmeg nutrition nutritional yeast nylons oatmeal oilve oil okra olive oil one bowl one pot meals one-pot cooking onion onions oranges organic organic brownies packaging paint parsley parsnips pasta pasta sauce pea shoots pea tips peach peaches peanut butter peanut oil peanuts pecans Persian pesto pickles pie pinto beans pizza pizza alternative plant-powered plant-strong popsicles potatoes potluck power jars probiotic pudding pumpkin quick quinoa radish pods radishes rainbow chard raisins raspberry raw raw cashews recipe recipe rescue recipes red lentils red onion red zinger tea refrigerator pickles reuse rhubarb rice rice cooker rice pudding roasted chickpeas roasted garbanzos roasting rocket pops romaine lettuce root vegetables rotini russian salad salad dressing salsa sandhills farm sandwich cookies sandwiches Santa Cruz Organic peanut butter sauce shisito peppers sliders sloppy joes slow slow cooker small bites smoothie snacks socca solar cooking something for nothing sorbet sorghum syrup soup sourdough spa cuisine spartans spice cake spinach spread spring spring onions stand mixer starters steamed Steve Jobs stew stir fry stir-fry stockings strata strawberries strawberry sauce strawberry shortcake summer summer squash sun tea SunDrop candy super-food Super-Wok sweet potato sweet sixteen swiss chard tahini tea tea cakes Thanksgiving Thanksgiving recipes The Vegan Slow Cooker thrifty toaster oven tomato tomato sauce tomatoes Tovolo trail mix travel recipes truffles turmeric turnips Two Chicks Farm udon noodles unfrosted cake vegan vegan brownies vegan grilled side dishes vegan holiday recipes Vegan Slow Cooker for Two or Just You vegetable soup vegetarian Vegetarian Epicure video vinegar vvegetable soup walnuts watermelon Welbilt bread machine what to do with bitter dishes wheat berries wheat germ whipped cream white whole wheat flour whole grain whole wheat whole wheat berries winter winter squash wolfpack wwhite whole wheat flour yeast yogurt substitute zest zlaw Zojirushi bread machine zucchini
Follow me on Twitter

Try my new brownie recipe. Best vegan brownie ever with one bowl and 14 minutes.

« Pasta Paruski - Russian-Style Noodles with Creamy Cabbage Sauce | Main | We Made It Cocoa Peanut-Butter Truffles »

Good Lump-Free Mushroom Gravy with Mashed Potatoes (vegan)

I created this recipe for lump-free, vegan mushroom gravy with mashed potatoes while on the SNAPcut Challenge, so you know it's super thrifty. My Taster said, "Make it as often as you want!" This mushroom gravy uses broth created from boiling chopped potatoes for extra body and flavor. Serve it for Thanksgiving or Christmas as an alternative to turkey gravy. You'll delight the vegetarians, heart-healthy eaters, and other optivores.  We like a double serving with a green vegetable for an easy, weeknight comfort meal. If you have chickpea broth on hand, check out my other mushroom gravy recipe too.

Lump-free mushroom gravy with mashed potatoes uses potato broth and soy sauce for flavor and body. From


Active time: 15 minutes. Total time: 15 minutes. Yield: 1 cup. Dairy-free and vegan.


  • 1 pound potatoes (454 grams)
  • water to cover potatoes
  • 1/2 teaspoon salt
  • 1 yellow onion, about 8 ounces (228 grams)
  • 8 ounces button mushrooms (228 grams)
  • 2 tablespoons olive oil
  • 2 tablespoons white whole wheat flour or all purpose flour
  • 1 tablespoon soy sauce


  1. Scrub potatoes and cut off any bad spots. Cut into 1/2-inch pieces. (This makes the potatoes cook quickly and lets you find any bad spots.) Put in a medium pot, cover with water, and add salt. Cover pot and bring to a boil over high heat. Reduce heat so water barely simmers. Cook until fork tender, about 8 minutes. Do not drain.
  2. While potatoes cook, peel and chop onion. In a medium skillet, heat oil over medium-low heat. Add onion and stir occasionally to prevent burning.
  3. Rinse mushrooms and cut off a thin layer at the bottom of the stem. Discard or save for broth. Slice mushrooms. Add mushrooms to onions. Continue cooking and stirring until onions are soft and translucent and mushrooms are tender and juicy.
  4. Sprinkle flour over mushroom mixture and stir so mushrooms and onions become coated with flour. If you stir thoroughly before adding liquid, you will create gorgeous, lump-free gravy. Stir for about one minute so flour cooks and browns slightly.
  5. Drain potatoes into a heat-proof container, such as a two-cup Pyrex measuring cup. Pour one cup of hot potato broth into mushroom mixture. Add soy sauce. Stir and cook until gravy is thick and glossy. Taste and add salt if desired. If it gets too thick, add more potato broth.
  6. Mash potatoes with a potato masher or big fork. Serve hot with gravy. Any extra keeps refrigerated for about six days.

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.
Please join before posting - it's easy and free!
To help keep conversations on the forum civil, only registered members can comment or start new threads. Joining the community is easy and free.